Text 22493, 78 rader
Skriven 2012-03-17 06:02:18 av Dave Drum (1:261/38)
Ärende: Cuisine 079
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Butter-Pecan Pie
 Categories: Pies, Nuts, Pastry, Desserts
      Yield: 6 servings

MMMMM--------------------------FILLING-------------------------------
  1 3/4 c  Pecan halves (6 oz.)
      1 c  Packed light brown sugar
    1/2 c  Pure maple syrup
    1/2 c  Light corn syrup
    1/2 ts Table salt
      1 tb Vanilla extract
      4 tb Unsalted butter; melted

MMMMM---------------------------CRUST--------------------------------
      1    Recipe Perfect Pastry Dough

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg, beaten
      1 tb Cold water
           Granulated sugar (opt)

  * made into a single 9-inch crust and blind-baked, with
  dough scraps reserved and chilled for pastry leaves

  Pecans play a starring role in this dessert. Be sure to
  taste them for freshness before using them in the pie.
  Toasting pecans will add flavor.

  Pure maple syrup comes from the sap of maple trees. ItÆs
  boiled down until most of the water evaporates, leaving a
  sweet concentrated syrup. Store opened bottles of maple
  syrup in the fridge.

  Preheat oven to 325øF/160øC.

  Toast pecans on a baking sheet in the oven until theyÆre
  fragrant, about 10 minutes; let cool.

  Heat brown sugar, maple syrup, corn syrup, and salt in a
  saucepan over medium heat until sugar dissolves. In a bowl,
  whisk together eggs and vanilla. Whisk a little of the
  heated sugar mixture into the egg mixture to temper the
  eggs. Slowly whisk in remaining sugar mixture and melted
  butter.

  Place blind-baked crust on a baking sheet. Spread toasted
  pecans over bottom of the crust; pour in filling.

  To make leaves, roll out reserved, chilled pie dough to
  1/4-inch thick. Cut 2-inch leaves from dough. You will need
  at least 12 leaves. For veins, score a line down the center
  of each leaf, using the back of a paring knife. Score angled
  lines from the center line to the edges of each leaf.

  Combine beaten egg with water for egg wash. Brush pie crust
  edge with egg wash; place leaves around edge. Brush leaves
  with egg wash; sprinkle with sugar, if desired.

  Bake pie in the center of the oven until pie puffs slightly
  and center appears set, 35-45 minutes. Cool to room
  temperature before serving.

  Makes: 1 9-inch pie (8-10 servings)

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 18 December 2009

  Uncle Dirty Dave's Archives

MMMMM

... Nothing shocks me, I'm a scientist. -- Harrison Ford

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